Baked Turmeric Shrimp Poppers

  • Prep Time 10 min
  • Total Time 30 min
  • Makes: 20 shrimp

Ingredients

  • ½ cup all-purpose flour 125 mL
  • 1 tbsp, plus 2 tsp turmeric, divided 25 mL
  • ¼ tsp pepper 1 mL
  • ¼ tsp salt 1 mL
  • 2 eggs
  • 1 cup panko breadcrumbs 250 mL
  • ½ cup finely grated Parmesan cheese 125 mL
  • 20 uncooked large black tiger shrimp, peeled, tail intact (thawed if frozen)
  • ½ cup mayonnaise 125 mL
  • 1 tbsp milk 15 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

  • Step 2

    In shallow bowl, mix flour, 2 tsp (10 mL) turmeric, pepper and salt. In separate shallow bowl, fork-beat eggs. In third shallow bowl, mix breadcrumbs and Parmesan cheese. Holding by tail, dredge shrimp in flour mixture to coat. Dip into beaten egg to moisten flour, allowing excess egg to drip off. Roll in panko mixture to coat. Place on prepared baking sheet. Repeat process with remaining shrimp.

  • Step 3

    Bake 8 to 10 min., or until crust turns golden brown and shrimp is cooked through.

  • Step 4

    Meanwhile, in small bowl, blend mayonnaise, milk and remaining 1 tbsp (15 mL) turmeric. Serve as dipping sauce for warm shrimp poppers.

Tip

Try substituting turmeric with curry powder to make curry shrimp poppers.

Nutrition Facts

  • Nutrition Description Per serving (2 shrimp poppers):
  • Calories 200
  • Fat 12 g
  • Saturated Fat 2.5 g
  • Carbs 16 g
  • Sugar 1 g
  • Protein 8 g
  • Cholesterol 65 mg
  • Fibre 1 g
  • Sodium 310 mg